Green Avocado Deviled Eggs Recipe with Pickled Garlic

Ingredients

• 12 eggs eggs
• 2 avocados - halved, pitted, and mashed
• 1 small white onion, diced
• 1 plum (Roma) tomato, seeded and diced
• 3 tablespoons finely chopped fresh cilantro
• 1 lime, juiced
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons chopped garlic
• salt and freshly ground black pepper to taste
• 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
• 8 pickled jalapeno pepper slices, minced

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. After that, remove the eggs from the hot water, cool them under cold running water, and peel.
2. Combine mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic in a bowl. Season the mixture with salt and pepper to taste. Cover the guacamole tightly and refrigerate for 1 hour to allow the flavors to meld.
3. Drain the pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels to remove excess moisture.
4. Cut each egg in half lengthwise, and set the yolks aside for another use. Clean any remaining yolk from the egg white halves with a wet paper towel. Arrange the egg whites cut-side up on a serving platter.
5. Spoon a generous amount of guacamole into each egg white half. Top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over the deviled eggs for added flavor and a pop of color.

Nutrition

• Calories: 70 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 96 mg
• Protein Content: 4 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g